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Bermuda Spinach Salad Recipe

Recipe by: 106a802496d678ba

"Every time I serve this I am asked for the recipe. It is sooo.. good!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
  • 2Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • 3Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
  • 4In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.
Ingredients
  • 8 servings
  • 483 cals
  • 6 eggs
  • 1/2 pound bacon
  • 2 pounds spinach, rinsed and chopped
  • 2 3/4 ounces croutons
  • 1/4 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/3 cup cider vinegar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1 tablespoon prepared Dijon-style mustard
Nutrition

Amount per serving ( 5 total)

  • Calories:
    483
    24%
  • Fat:
    37.3
    57%
  • Carbs:
    27
    9%
  • Protein:
    12.4
    25%
  • Cholesterol:
    150
    50%

Based on a 2,000 calorie diet

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